Offal

Thanks to a handful of enterprising chefs, Scotland’s national dish has evolved from an 18th-century farmer’s supper into a modern, Michelin star-rated meal

According to chef Anthony Rose, of Toronto delicatessen Rose & Sons, this is “the first of the old and new … Continued

The long-standing Jewish dish is getting a modern update—but the chicken feet are here to stay

In Nigeria’s largest city, no Friday night is complete without a stop for these spicy, char-grilled meat skewers

Adobo, perhaps the most well-known Filipino dish, is a brothy stew flavored with vinegar and soy sauce, bay leaves, and … Continued

Slow-roasted belly stands in for the classic whole suckling pig that graces virtually every special occasion in the Philippines. Chef … Continued

You can get a good sandwich almost anywhere, but Craig Cavallo makes the case for why the panini of this Tuscan city rule them all

“For me, eating calf’s head is a must in Lyon—even for breakfast,” says chef Daniel Boulud about this Lyonnaise specialty. … Continued

Thin strips of calf’s liver are seared until brown and tender, then mixed with sweet caramelized onions and tomatoes and … Continued

The romantic dinner Leslie Pariseau really wants